I've never tried it, but here's what a google search yielded (from http://www.cyber-kitchen.com/ubbs/ar...anberries.html
). I imagine that coating them in corn syrup is key since cranberries are naturally very sour.
Mary Bell's Complete Dehydrator Cookbook
In a bowl, pour boiling water over the cranberries or submerge them in a pot of boiling water with the heat turned off. Let them sit in the water until the skin pops. Do not let the berries boil or the flesh will turn mushy. Drain.
If desired, coat the berries with either a light corn syrup or granulated sugar or brown sugar.
Transfer the berries to a cooking sheet and place them in a freezer for 2 hours. Freezing the berries helps in breaking down the cell structure promoting faster drying.
Put the berries on a mesh sheet in the dehydrator and dry for 10 to 16 hours, depending on the make of the dehydrator, until chewy and with no pockets of moisture.
If this doesn't work, have you considered drying the cranberries as normal (usually the ones I get at the hfs are cut in half first) then candying them? It seems that in order to get as much sugar into them as Ocean Spray does you might have to do something more than coat them. You could try this (only with cranberries) from chilepepper.com:
Candied Jalapeno Strips
Yields: Variable Heat Index: Mild
3 jalapeno peppers, seeded, stemmed and sliced
1 cup sugar
1. Cut the pepper slices once to make strips.
2. Combine the sugar with two cups of water and heat to make simple syrup.
3. Cook the jalapeno slices in the simple syrup for a few minutes, then strain the syrup and let the strips cool for a few minutes.
4. Repeat the cooking process. Do this three or four times, reusing the syrup, or until the strips are nicely candied.